Sausage Gnocchi with Kale (Print Version)

Pillowy gnocchi with spicy sausage, kale, and tomatoes in a creamy Parmesan sauce. Ready in just 30 minutes.

# What You Need:

→ Gnocchi

01 - 1 pound potato gnocchi, fresh or shelf-stable

→ Sausage & Vegetables

02 - 10.5 ounces spicy Italian sausage, casings removed
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 4 ounces fresh kale, stems removed and roughly chopped
07 - 14 ounces canned diced tomatoes

→ Seasonings

08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes, optional
10 - Salt and freshly ground black pepper to taste

→ Finishing

11 - 1/4 cup grated Parmesan cheese, plus extra for serving
12 - Fresh basil for garnish, optional

# Directions:

01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it into small pieces with a spoon, until browned and cooked through, approximately 5 minutes.
03 - Add chopped onion to the sausage and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
04 - Add kale to the skillet and cook, stirring occasionally, until wilted, 2 to 3 minutes.
05 - Stir in diced tomatoes, dried oregano, and red pepper flakes. Simmer uncovered for 7 to 8 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
06 - While the sauce simmers, add gnocchi to the boiling water and cook according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain gnocchi using a slotted spoon.
07 - Add cooked gnocchi to the sauce and toss gently to coat evenly. Stir in Parmesan cheese until melted and the sauce becomes creamy.
08 - Divide gnocchi onto serving plates. Garnish with extra Parmesan cheese and fresh basil if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like you spent hours on it but comes together in less than thirty minutes on a weeknight.
  • The gnocchi soak up all that spicy, tomatoey sausage flavor and become impossibly tender.
  • You get protein, greens, and carbs all in one skillet with minimal cleanup.
  • It's the kind of dish that feels indulgent but uses mostly pantry staples you already have.
02 -
  • Don't overcook the gnocchi or they turn mushy, they're done the second they float.
  • If your sauce looks too thick, add a splash of the gnocchi cooking water to loosen it up.
  • Taste the sausage before adding extra salt, some brands are saltier than others.
03 -
  • Use a slotted spoon to transfer the gnocchi directly from the pot to the skillet, a little pasta water clinging to them helps the sauce come together.
  • Let the sauce simmer uncovered so the liquid reduces and the flavors concentrate, don't rush this step.
  • Grate Parmesan fresh from a block instead of using pre-grated, it melts smoother and tastes worlds better.
Go Back